Abba HakkaAbba Hakka

Opened in 2000, this place has a retro and rustic feel. The chef from Kaohsiung, whose culinary career spans over 30 years, is of half Hakkanese descent and a keen advocate of Hakkanese food preservation culture: he incorporates various dried, pickled and fermented condiments into his menu. Try his steamed sea bass with the house-made pineapple sauce – pineapple and fermented soybeans are aged with liquorice and salt for three months to develop tangy depth. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/us/en/northern-taiwan/new-taipei-city_2853082/restaurant/abba-hakka Price: A moderate spend